闭锁繁殖藏猪群体不同世代间胴体和肉质性能的比较研究
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摘要
为了解闭锁繁殖群体中藏猪的胴体和肉质性能在不同世代间的变化。对一个闭锁繁殖藏猪群内的第1世代和第4,5世代的藏猪进行屠宰并对胴体性能和肉质性能进行测定。通过主成分分析和聚类分析发现第1世代藏猪与第4,5世代藏猪的胴体性能没有明显差异。对3个世代的肉质性能测定发现,第1世代和4,5世代pH值和L值没有显著差异(P> 0. 05),而第1世代藏猪具有较好的熟肉率(P <0. 05),第4,5世代藏猪具有更好的嫩度和韧性(P <0. 05),通过主成分分析和聚类分析发现肉质性能在第1世代和第4,5世代间存在差异。在对3个世代藏猪肌肉中氨基酸和脂肪酸测定发现,肌肉中氨基酸和脂肪酸组成结构在第1世代和第4,5世代间也存在差异。结果说明,闭锁繁殖到第4代时,藏猪的胴体性能没有发生改变而肉质性能部分发生改变。总体结果表明,经历了长期的放牧饲养后,藏猪已经适应了这种闭锁繁殖的粗放饲养模式,群体总体保持相对稳定。
In order to study the effects of closed-flock reproduction on carcass performance,meat quality of Tibetan pigs in different generations. Three generations of Tibetan pigs were slaughtered and their carcass and meat quality were measured. The results of principal component analysis and cluster analysis showed that the carcass performance of first-generation(F1) Tibetan pigs was not different from fourth-generation(F4) and fifth-generation(F5). The pH and L value were not significant difference in different generations(P > 0. 05). However,F1 had a higher cooked meat percentage(P < 0. 05),F4 and F5had a better tenderness and toughness(P < 0. 05). There were significant differences in meat quality,amino acid structure and fatty acid structure between F1 and F4,F5. The final analysis showed that the meat quality of Tibetan pigs changed after F4 of closed-flock reproduction. Therefore,after long-term grazing,the carcass performance and meat quality of Tibetan pigs are relatively stable.
In order to study the effects of closed-flock reproduction on carcass performance,meat quality of Tibetan pigs in different generations. Three generations of Tibetan pigs were slaughtered and their carcass and meat quality were measured. The results of principal component analysis and cluster analysis showed that the carcass performance of first-generation(F1) Tibetan pigs was not different from fourth-generation(F4) and fifth-generation(F5). The pH and L value were not significant difference in different generations(P > 0. 05). However,F1 had a higher cooked meat percentage(P < 0. 05),F4 and F5had a better tenderness and toughness(P < 0. 05). There were significant differences in meat quality,amino acid structure and fatty acid structure between F1 and F4,F5. The final analysis showed that the meat quality of Tibetan pigs changed after F4 of closed-flock reproduction. Therefore,after long-term grazing,the carcass performance and meat quality of Tibetan pigs are relatively stable.
引文
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[3]黄文耀,张鏸予,李平,等.甘孜州藏猪内脏器官发育特征研究[J].西南大学学报:自然科学版,2017,39(11):37-44.
[4]强巴央宗,张浩,纪素玲,等.藏猪屠宰性能和肉质测定与分析[J].中国畜牧杂志,2008,44(21):10-11,48.
[5]晋美加措.浅析藏猪保种与产业开发现状,问题及对策[J].中国猪业,2015(2):176-178.
[6]苟兴能,蒋立,黄燕平,等.松潘藏猪现状与保种利用研究[J].中国畜牧杂志,2017,53(2):46-49.
[7]刘榜.家畜育种学[M].北京:中国农业出版社,2007.
[8]尹钊.浅谈种猪选育新技术的推广应用[J].中国畜牧兽医文摘,2014(3):42.
[9]李生贵.高繁殖力猪新品系-HN生长性能,胴体品质及年生产力研究[D].兰州:甘肃农业大学,2017.
[10]汤修龙,吴汝雄,李爱华,等.不同能量水平饲粮对大河乌猪生长肥育猪生产性能的影响[J].养猪,2017(4):47-48.
[11]王勇,朱满兴,侯庆永,等.地方猪种保护利用现状及对策[J].畜牧与兽医,2012,44(3):84-86.
[12] Moeller S J,Miller R K,Aldredge T L,et al. Trained sensory perception of pork eating quality as affected by fresh and cooked pork quality attributes and end-point cooked temperature[J]. Meat Science,2010,85(1):96-103.
[13]谢华,张春晖,王永林.猪PSE肉的p H值判定及其与汁液流失关系的研究[J].肉类工业,2006(10):45-46.
[14]谷琳琳,姜海龙,张海全,等.宰前短期添加镁对PIC育肥猪肉色和p H值的影响[J].饲料工业,2012,33(16):152-152.
[15]宋予震,董青,梁中涛,等.三门峡雏鹰黑猪与杜长大三元杂交猪肉质相关指标的比较[J].黑龙江畜牧兽医,2016(6):124-126.
[16]杨杰,周李生,刘先先,等.莱芜猪与杜长大三元杂交猪肉质性状种质资源比较研究[J].畜牧兽医学报,2014,45(11):1752-1759.
[17]丁荣荣,杨明,全建平,等.杜长大三元杂交猪与皮杜长大四元杂交猪胴体性状和肉质性状比较研究[J].畜牧兽医学报,2016,47(9):1795-1805.
[18]徐盼,张震,崔磊磊,等.白色杜洛克×二花脸资源家系猪血液性状的系统遗传学研究[J].畜牧兽医学报,2016,47(2):232-240.
[19]车发梅,史福胜,李莉.不同海拔地区牦牛血红蛋白,肌红蛋白含量的测定[J].家畜生态学报,2007,28(5):35-37.
[20]马兰.肌红蛋白在藏羚羊心肌和骨骼肌低氧适应中的作用[D].西宁:青海大学,2014.
[21]马兰.肌红蛋白生物学作用与低[J].中国高原医学与生物学杂志,2011,32(1):69-72.